Braised Brisket with Winter Vegetables and Horseradish Gremolata

Our Braised Brisket with Winter Vegetables and Horseradish Gremolata makes for the perfect Sunday dinner recipe, delivering a perfectly tender brisket topped with fresh gremolata. Featuring sweet and smoky paprika, allspice, garlic powder, onions, garlic, and sherry vinegar, this brisket recipe will not be lacking in flavour. 

As its name suggests, you will need your Braiser for this recipe. This versatile piece of cookware comes equipped with a domed lid and shallow base, ensuring your brisket is braised to perfection on low heat. Be sure to top this brisket with your very own gremolata, combining flat-leaf parsley, dill, and horseradish. 

Ultimately, no repertoire of recipes is complete without a brisket. Our Braised Brisket with Winter Vegetables and Horseradish Gremolata is a great place to start and gives you the flexibility to incorporate new ingredients and spices as you see fit. This recipe can be prepared in just over three hours, however, most of the time can be spent sitting back and relaxing as the brisket is being tenderized. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe! 

Brisket

In a small bowl, combine all of the spices. Place the brisket in a glass dish and thoroughly rub all over with the spice mixture.

Season generously with pepper. Cover the dish tightly with plastic wrap. Refrigerate overnight.

The next morning, preheat the oven to 325°F (165°C). Let the brisket sit out at room temperature for 30 minutes.

In a 3.5 L Braiser over medium heat, sear the brisket until nicely browned on all sides in the oil (be careful not to burn the spices). Set the brisket aside.

Add the onions to the Braiser and season with salt. Add more oil as needed. Cook over medium heat, stirring occasionally, until nicely caramelized, about 15 minutes. Add the garlic and deglaze with the beef stock.

Place the brisket, fat-side up, over the onions. Cover and cook in the oven for 2 hours.

Remove the brisket from the Braiser and place on a cutting board. When the brisket is cool enough to handle, thinly slice against the grain. Return the sliced brisket to the Braiser. Add the beer and vinegar. Cover and let sit until it is about 2 hours before ready to serve.

To finish the brisket, cook, covered, in the oven for 1 hour. Add the carrots and parsnips to the Braiser. Season with salt and pepper. Add more beef stock as needed (the brisket should be covered halfway by the cooking liquid). Cook, covered, for 1 hour or until the vegetables are fork-tender.

Gremolata

While the brisket is cooking, combine all of the ingredients in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.

Serve the brisket with the vegetables and pan juices. Garnish with the gremolata and serve with green vegetables.